Mixed Chocolate Truffle Shells - with Arriba premium chocolate in a set of 3
TIP: A delicious praline recipe can be found under * Recipe * (menu bar).
Description:
Chocolate Truffle Shells - with premium chocolate in a set of 3
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, cover it and roll in chocolate. For easy filling, order the truffle filling aid (sweetART: 05200) to start an effortless truffle production.
Chocolate (dark, milk and white).
Unit for Chocolate Truffles shells:
189 pieces, ∅24 mm. 1 layer of dark, 1 layer of milk chocolate, 1 layer white, 510,3 g
Unit for premium chocolate:
Each 250 g chocolate in a resealable bag (dark, milk, wihite chocolate)
Ingredients:
Dark chocholate: cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%
Milk chocolate: sugar, cocoa butter, whole milk powder, cocoa mass, cream powder, emulsifier: lecithin (soy). Min. cocoa 36%.
White chocolate: sugar, cocoa butter, whole milk powder, emulsifier: lecithin (soy); vanilla extract. min. 33% cocoa.
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order chocolate truffle shells for parlines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Description:
Chocolate Truffle Shells - with premium chocolate in a set of 3
Use:
Very good taste, thin wall and easy to fill. Fill with ganache, cover it and roll in chocolate. For easy filling, order the truffle filling aid (sweetART: 05200) to start an effortless truffle production.
Chocolate (dark, milk and white).
Unit for Chocolate Truffles shells:
189 pieces, ∅24 mm. 1 layer of dark, 1 layer of milk chocolate, 1 layer white, 510,3 g
Unit for premium chocolate:
Each 250 g chocolate in a resealable bag (dark, milk, wihite chocolate)
Ingredients:
Dark chocholate: cocoa mass, sugar, cocoa butter, emulsifier: lecithin (soy). Min. cocoa 60%
Milk chocolate: sugar, cocoa butter, whole milk powder, cocoa mass, cream powder, emulsifier: lecithin (soy). Min. cocoa 36%.
White chocolate: sugar, cocoa butter, whole milk powder, emulsifier: lecithin (soy); vanilla extract. min. 33% cocoa.
Allergen Information:
May contain milk and traces of hazelnuts and almonds.
Service:
Order chocolate truffle shells for parlines - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Nutritional information per 100 g
| Energy: | 2464 kj / 592 Kcal |
| Fat: | 40 g |
| Saturated fat: | 25 g |
| Carbohydrates: | 50 g |
| Sugar: | 48 g |
| Protein: | 5,4 g |
| Salt: | 0,12 g |
Raspberry truffle (for about 2 layers 126 truffles)
120 g cream
40 g glucose (sweetART Article 08063)
400 g chocolate, white (sweetART Article 08142)
60 g raspberry powder (sweetART article 08020))
40 g butter
Boil cream with glucose, pour over the liquid chocolate. Add the raspberry powder. Finally stir the soft butter under it. Cool down the mixtures and fill it into the truffle hollow shells (sweetART article 08220). Close the hole with white chocolate and roll it in a tempered white chocolate and raspberry powder.
120 g cream
40 g glucose (sweetART Article 08063)
400 g chocolate, white (sweetART Article 08142)
60 g raspberry powder (sweetART article 08020))
40 g butter
Boil cream with glucose, pour over the liquid chocolate. Add the raspberry powder. Finally stir the soft butter under it. Cool down the mixtures and fill it into the truffle hollow shells (sweetART article 08220). Close the hole with white chocolate and roll it in a tempered white chocolate and raspberry powder.
